DAILY ACTIVITY (ENGLISH VERSION)

 Previously I've told you about our event that we were held on Thursday, December 5, 2019 at Balairung I Wayan Bendhi Poltekpar Makassar. In prepared the Celebes Traditional Culinary Fest event, we arranged the organitation structure to determined the supervisor who would handled all things of the event.

Briefing

     And this time I was given a responsibility as a decoration supervisor. Therefore, a few days before the event was held my friends and I prepared everything needed for decoration, such as ornaments, billboards, fabrics, traditional clothes, traditional sarongs, bamboo frame, etc. Fyi, the  Celebes Traditional Culinary Fest event was an event with the theme of Sulawesi. As the name, we decided the concept of this event to looked more traditional, from the menus, decorations, and typical music of South Sulawesi. 

Made the Bamboo Frame

    Two days before event was held we were more focused to prepared the packagings, hall decorations, trial products, etc. The decoration processed we did for two days to got the maximum results.

Made the Packaging

Decorations Processed

     And on Wednesday we were focused in the kitchen to made all kinds of products. Oh ya, in this event we devided the menus into 3 categories, such as Blue Code for Snack, likes Roti Maros, Barongko, Lopis, Klappertart, Cantik Manis, Onde-Onde Wijen, Tetu, Banana Ball, Choux, Lumpia, Songkolo, Crepes, and Pawa Asin. Next was White Code for Drink, likes Pearl Brown Sugar, Es Teler, Es Pisang Ijo, and Ice Cream Goreng. And the last was Red Code for Main Course, likes Konro Bakar, Sushi, Pizza, Udon, and Kebab. Although there were several modern menus, we stilled given the typical taste of Sulawesi or commonly known as Fushion Food.

     To handled the menus we formed 12 teams. After that, we together brought the necessary tools to the hall, and checked again if there were stilled things needed  for our event.

     On Thursday we were came early, it was 04.00 to finished all products. Next, we brought all products to the hall for set up in each determined stall. And at 10.00 our event was began with activities report from committee leader and opening speech from Pudir II. After that, all visitors were welomed to enjoyed the foods.

     Fyi, the foods were taked by exchanged the ticket based with the colors listed. So every person had 1 Red Code, 1 White Code, and 2 Blue Code. Besides that, we also provided the Chocolate Fountain such as Watermelon, Madeleine, and Onde-Onde Ketawa, and also Coffee, Tea and Mineral Water for free. We also given the Paper Plate, Paper Glass, and free Stiker for each visitors when registration processed. And one of the interested thing of our event wasn't used the plastic to supported the Save Plastic movement. 

Chocolate Fountain

     All visitors said that our concept was good and the taste of our menus were delicious. The results couldn't separated from our great teamwork. And not felt, today was our last practiced in the Kitchen. I just wanna say thankyou so much for all of my lecturers and my friends, I'll miss our togetherness in the Kitchen. You guys are amazing team forever. And this blog is also my last blog during my study at Poltekpar Makassar. Thanks to all my readers, see yaaa! Hehehehe!

We Are Amazing Team

DAILY ACTIVITY (INDONESIAN VERSION)

Sebelumnya saya sempat membahas mengenai event yang akan kami laksanakan pada hari Kamis, 5 Desember 2019 di Balairung I Wayan Bendhi Poltekpar Makassar. Dalam menyiapkan event Celebes Traditional Culinary Fest ini, kami menyusun struktur organisasi untuk menentukan supervisor yang akan menghandle semua kepentingan event.

Briefing

     Dan kali ini saya diberi tanggung jawab sebagai supervisor dekorasi. Oleh karena itu, beberapa hari sebelum event dilaksanakan saya dan teman-teman saya menyiapkan segala hal yang diperlukan untuk dekorasi, seperti hiasan, baliho, kain, pakaian adat, sarung adat, kerangka bambu, dll. Fyi, event Celebes Traditional Culinary Fest merupakan event dengan tema Sulawesi. Sesuai dengan namanya, kami memutuskan konsep event ini terlihat lebih tradisional, mulai dari menu, dekorasi, hingga musik khas dari Sulawesi Selatan. 

Membuat Kerangka Bambu

    Dua hari sebelum event dilaksanakan kami lebih fokus untuk menyiapkan packaging, dekorasi aula, trial produk, dll. Proses dekorasi kami lakukan selama dua hari agar mendapatkan hasil yang maksimal.

Proses Dekorasi

     Dan pada hari Rabu kami fokus di kitchen untuk membuat semua jenis produk. Oh iya, dalam event ini kami membagi menu-menu kami ke dalam 3 kategori, yaitu Blue Code untuk Snack, seperti Roti Maros, Barongko, Lopis, Klappertart, Cantik Manis, Onde-Onde Wijen, Tetu, Banana Ball, Choux, Lumpia, Songkolo, Crepes, dan Pawa Asin. Selanjutnya White Code untuk Drink, seperti Pearl Brown Sugar, Es Teler, Es Pisang Ijo, dan Ice Cream Goreng. Dan terakhir adalah Red Code untuk Main Course, seperti Konro Bakar, Sushi, Pizza, Udon, dan Kebab. Meskipun terdapat beberapa menu modern, tapi kami tetap memberi cita rasa khas Sulawesi atau yang biasa dikenal dengan istilah Fushion Food.

     Untuk menghandle menu-menu tersebut kami membentuk 12 kelompok. Setelah itu, kami bersama-sama membawa perlengkapan dan peralatan yang dibutuhkan ke aula, serta mengecek kembali apakah masih ada hal yang diperlukan untuk event kami.

     Pada hari Kamis kami semua datang lebih awal, yaitu pukul 04.00 untuk menyelesaikan semua produk. Selanjutnya, kami membawa semua produk ke aula untuk diset up di setiap stall yang telah ditentukan. Dan pada pukul 10.00 event kami pun dimulai yang diawali dengan laporan kegiatan ketua panitia dan sambutan dari Pudir II. Setelah itu, semua pengunjung dipersilahkan untuk menikmati hidangan.

     Fyi, pengambilan makanan dilakukan dengan penukaran tiket sesuai dengan warna yang tertera. Jadi setiap orang berhak mendapatkan 1 Red Code, 1 White Code, dan 2 Blue Code. Selain itu, kami juga menyediakan Chocolate Fountain seperti buah Semangka, Madeleine, dan Onde-Onde Ketawa, serta Kopi, Teh, dan Air Mineral secara gratis. Kami juga memberikan Paper Plate, Paper Glass, dan Stiker gratis kepada setiap pengunjung saat melakukan proses registrasi. Dan salah satu hal menarik dari event kami adalah tidak menggunakan plastik dengan tujuan untuk mendukung gerakan Save Plastic. 

Chocolate Fountain

     Semua pengunjung mengatakan bahwa konsep kami bagus dan rasa dari menu-menu kami enak. Hasil yang kami peroleh tidak lepas dari kerja sama tim kami yang hebat. Dan tidak terasa, hari ini adalah praktik terakhir kami di Kitchen. I just wanna say thankyou so much for all of my lecturers and my friends, I'll miss our togetherness in the Kitchen. You guys are amazing team forever. Dan blog ini juga merupakan blog yang terakhir selama saya kuliah di Poltekpar Makassar. Thanks to all my readers, see yaaa! Hehehehe!

We Are Amazing Team

DAILY ACTIVITY (ENGLISH VERSION)

A few weeks before we were told by our lecturer to made the lanterns used the mineral water plastic glass packaging. We were told to made 5 lanterns with various color based of our study program's logo, such as red, black, white, light blue, and dark blue. Because we didn't practiced today, we decided to made the lanterns by divided the task, some were washed and cleaned the plastic glasses, while others were made the lanterns.

Made the Lanterns

The Result of Lanterns

DAILY ACTIVITY (INDONESIAN VERSION)

    Beberapa minggu sebelumnya kami diberi tahu oleh dosen kami untuk membuat lampion dengan memanfaatkan kemasan air mineral gelas plastik. Kami disuruh membuat 5 buah lampion dengan berbagai macam warna sesuai dengan logo prodi kami, yaitu merah, hitam, putih, biru muda, dan biru tua. Berhubung hari ini kami tidak melakukan praktik, kami memutuskan untuk membuat lampion tersebut dengan membagi tugas, beberapa bertugas untuk mencuci dan membersihkan gelas plastik, sedangkan yang lainnya bertugas untuk membuat lampion. 

Membuat Lampion

Hasil Akhir Lampion

DAILY ACTIVITY (ENGLISH VERSION)

    Not only continue the research into the 2nd trial, this week we also have to complete the proposal for our event. Therefore, today we did the briefing to determined the concept and distributioned the menus that will be handle by each teams.

During the Briefing

     Although our final practice is still a few weeks away, we've decided to prepare all things we need for our event to run well. At the moment I am not able to tell the detail of the concept and menus that will we present, because all things that relate the Culinary Market event will be tell in the blog special about final practice. So keep waiting all : D

DAILY ACTIVITY (INDONESIAN VERSION)

   Tidak hanya melanjutkan penelitan ke uji coba 2, minggu ini kami juga harus menyelesaikan proposal mengenai event kami. Maka dari itu, hari ini kami melakukan briefing untuk menentukan konsep serta pembagian menu yang akan dihandle oleh setiap kelompok. 

Saat Briefing

     Meskipun final praktik kami masih beberapa minggu lagi, tapi kami memutuskan untuk memprepare semua hal yang diperlukan agar event kami berjalan dengan lancar. Saat ini saya belum bisa memberitahu secara detail mengenai konsep dan menu-menu apa saja yang akan kami sajikan, karena semua hal-hal yang berkaitan dengan event Pasar Kuliner akan saya ceritakan pada postingan blog khusus final praktik. So keep waiting all :D

DAILY ACTIVITY (ENGLISH VERSION)

    After storaged the Mille Crepes Cake in the freezer overnight, this morning we spruced up each sides and continued with garnished processed. We used the DHT sauce, coconut milk sauce and caramelized sweet banana as the components for finished. As usual, after finished we brought it to the lecturer for assesment processed. And he said that the look of our wasn't interested and our concept wasn't perfect. Apparently, the Mille Crepes Cake of each teams were brought to exhibition in the Makassar Celebes Convention Center building. 

DHT Sauce

Coconut Milk Sauce

The Result of Pallu Butung Mille Crepes Cake

The Layers of Pallu Butung Mille Crepes Cake

     Because of the exhibition, my friends and I were told to made some products that will be take tomorrow, like Croissant, Layered Cake, Cup Cake and Madeleine Cake. Besides of that, I also told by lecturer to made Bombolini with vanilla and green tea custard cream filling. After all practiced activities and general cleaning were done, we were back to home. 

Made the Cup Cake

Made the Madeleine

Fried Processed of Bombolini

DAILY ACTIVITY (INDONESIAN VERSION)

   Setelah menyimpan Mille Crepes Cake semalaman di freezer, pagi ini kami pun merapikan pinggirannya dan dilanjutkan dengan proses garnish. Kami menggunakan saus DHT, saus santan dan pisang caramelized sebagai komponen untuk finishingnya. Seperti biasa, setelah selesai kami membawanya kepada dosen untuk proses penilaian. Dan beliau mengatakan bahwa tampilan Mille Crepes Cake kami kurang menarik dan konsep kami belum sempurna. Ternyata, Mille Crepes Cake dari setiap kelompok akan dibawa ke pameran di gedung Celebes Convention Center Makassar. 

Saus DHT

Saus Santan

Hasil dari Pallu Butung Mille Crepes Cake

Lapisan dari Pallu Butung Mille Crepes Cake

     Karena pameran tersebut, saya dan beberapa teman saya disuruh untuk membuat beberapa produk yang akan dibawa besok, seperti Croissant, Layered Cake, Cup Cake dan Madeleine Cake. Selain itu, saya juga disuruh oleh dosen untuk membuat Bombolini dengan isian custard cream vanilla dan green tea. Setelah semua aktivitas praktik dan general cleaning selesai, kami pun pulang ke rumah. 

Membuat Cup Cake

Membuat Madeleine

Proses Menggoreng Bombolini

DAILY ACTIVITY (ENGLISH VERSION)

     on this week we also told to made Mille Crepes Cake which had the traditional cake tasted. Fyi, Mille Crepes Cake is a thin pancake that stack into several layers, where each layers are give the spread of cream. There were several choices of menu that prepared by our lecturer, like Sikaporo, Barongko, Pallu Butung, Cendol and Katiri' Sala. Our team was got the Pallu Butung, and we were free to created the tasted and the look.

     The concept we used were made the coconut milk pancake, made the Pallu Butung sauce in general but added with whip cream and DHT syrup, and steamed sweet banana pieces that sprinkled on each layers. Today we only finished our Mille Crepes Cake until the layering step, we will do the garnishing process tomorrow. After that, we were cleaned our worked areas and back to each home.

Made the Coconut Milk Pancake

Layered Processed

DAILY ACTIVITY (INDONESIAN VERSION)

     minggu ini kami juga disuruh untuk membuat Mille Crepes Cake yang memiliki cita rasa kue tradisional. Fyi, Mille Crepes Cake adalah kue dadar tipis yang ditumpuk menjadi beberapa lapis, dimana setiap lapisannya diberi olesan cream. Terdapat beberapa pilihan menu yang disiapkan oleh dosen kami, di antaranya Sikaporo, Barongko, Pallu Butung, Cendol dan Katiri' Sala. Kelompok kami mendapat menu Pallu Butung, dan kami bebas untuk mengkreasikan rasa dan tampilannya. 

     Adapun konsep yang kami gunakan adalah membuat kue dadar santan, membuat saus Pallu Butung pada umumnya tetapi ditambahkan dengan whip cream dan sirup DHT, serta potongan pisang manis kukus yang ditaburi di setiap lapisannya. Hari ini kami hanya menyelesaikan Mille Crepes Cake kami hingga tahap layering, sedangkan proses garnishing akan kami lakukan besok. Setelah selesai, kami pun membersihkan area kerja kami dan pulang ke rumah masing-masing.

Membuat Kue Dadar Santan

Proses Layering

DAILY ACTIVITY (ENGLISH VERSION)

A few days before the practice week, we were told by lecturer to made the glutinous tape and cassava tape or  known as poteng. We were curious what kind of the dish that we should made with tape, and apparently we were told to made the Apang Paranggi used poteng, while glutinous tape we'll made a contemporary dish. We were given 2 days to finished that tape products. Fyi, Apang Paranggi is one of South Sulawesi's traditional dish that made from glutinous rice flour, brown sugar, coconut milk, coconut water and yeast, which's cooking by baking method. But this time we changed yeast with poteng, and that was our challenge. I think at the end of 5th semester we'll more focus to traditional dishes.

     Today my team was tried to made Apang, we used the recipe that we got on google. The first tryal was failed because the results weren't expanded and tough, so we decided to changed the recipe and tried again. And our second tryal almost succeeded, the results were expanded and rised, but texture still little bit tough.

The Result of The First Batter

The Second Batter

The Result of The Second Batter

     We found out the factors that caused our products were failed. Apparently, the poteng that we use must be fermentation with coconut water and leave it overnight to help the batter expend. So, we made it for batter on tomorrow.

Made the Fermentation Poteng

     For glutinous tape, my team will made the Mochi Tape with Gelato Tape as the filling. So, before back I made the Gelato first. The ingredients that I used were fresh milk, heavy cream, egg yolk, honey, glutinous tape, and little bit salt. After finished I stored it into the freezer for our product on tomorrow. After that, we were cleaned our worked area, then back to home. 

Stored the Gelato in the Freezer

DAILY ACTIVITY (INDONESIAN VERSION)

 Beberapa hari sebelum memasuki minggu praktik, kami diberitahu oleh dosen untuk membuat tape ketan dan tape ubi atau yang dikenal sebagai poteng. Kami penasaran produk apa yang akan kami buat dengan bahan dasar tape, dan ternyata kami disuruh untuk membuat Apang Paranggi dari poteng, sedangkan tape ketan akan kami buat menjadi hidangan kekinian. Kami diberi waktu 2 hari untuk menyelesaikan produk tape tersebut. Fyi, Apang Paranggi adalah salah satu kue tradisional khas Sulawesi Selatan yang terbuat dari campuran tepung beras ketan, gula merah, santan, air kelapa dan ragi, yang dimatangkan dengan cara dipanggang. Tapi kali ini kami mengganti ragi dengan poteng, dan itulah tantangannya. Sepertinya di akhir semester 5 ini kami akan lebih fokus pada hidangan kue-kue tradisional.

     Hari ini kelompok saya mencoba untuk membuat Apang, kami pun menggunakan recipe yang kami dapatkan dari google. Percobaan pertama kami gagal karena hasilnya tidak mengembang dan bantet, akhirnya kami memutuskan untuk mengubah recipe dan mencoba lagi. Dan percobaan kedua kami hampir berhasil, hasilnya sudah mengembang dan mekar, tetapi teksturnya masih sedikit bantet. 

Hasil Adonan Pertama

Adonan Kedua

Hasil Adonan Kedua

     Kami pun mencari tahu faktor yang menyebabkan gagalnya produk kami. Ternyata, poteng yang digunakan harus difermentasi menggunakan air kelapa dan dibiarkan semalam agar membantu adonan mengembang. Jadi, kami pun membuatnya untuk adonan keesokan harinya.

Membuat Poteng Fermentasi

     Untuk tape ketan sendiri, kelompok saya akan membuat Mochi Tape dengan filling Gelato Tape. Jadi, sebelum pulang terlebih dahulu saya membuat Gelato. Adapun bahan yang saya gunakan adalah fresh milk, heavy cream, kuning telur, madu, tape ketan dan sedikit garam. Setelah jadi saya pun menyimpannya di dalam freezer untuk digunakan besok. Setelah itu, kami pun membersihkan area kerja kami, lalu pulang ke rumah.

Menyimpan Gelato di Freezer